There’s a lot of mocha love in the air right now. Whether you like your coffee iced, extra mighty, or with a piece of chocolate on the side, mochas are a delicious way to get your caffeine fix. They’re elementary, but there’s a huge difference between knowing how to make a mocha and knowing how to make a mocha with advice from chocolatiers and baristas.
As a barista and self-professed chocoholic, I’ve had more than my share of mochas. I’ve tried syrups, powders, solid chocolate, fresh coffee, and instant coffee to make mochas. Each method is an simple way to enhance the flavor of your coffee, but some are better than others.
I asked chocolatiers and other baristas for their tips and tricks for making a mocha. Basically, once you start cooking, you’ll want to exploit one of the best coffee makers or moka pots to brew fresh coffee and a bit of high-quality chocolate or cocoa powder. These are often a bigger investment, so it’s worth making sure you’re well-informed. Here’s everything you need to know.
What is mocha?
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Mocha, also known as mochaccino, combines espresso, steamed milk and chocolate to create a delightful drink that I call the “cocoa whisperer.” If you don’t like coffee, mocha is one of the best places to start.
Cocoa or chocolate can taste bitter on its own. However, if you choose the right blend for your coffee, it can perfectly complement the notes of your coffee, adding flavor and sweetness.
I recently did a coffee-tasting session with Artisan Coffee Co founder Ashley Palmer Watts. Ashley works with chocolatiers to create chocolate specific to each type of coffee he brews. He told me, “Even people who don’t think they can taste different flavor notes in coffee can find chocolate really helpful. It’s a ‘flavor catalyst,’ if you will. Chocolate will enhance the flavors of your favorite beans. When you put those two things together, you won’t want to go back to the ancient ones.”
I must say that his Big Shot Chocolate the drives were amazing. Since then I have been dissolving them in coffee to make mocha and they are the perfect combination. Ashley is right about this – and many other things.
The balance of flavors, combined with caffeine and sugar, may be all you need to give you an energy boost. There are also plenty of low-sugar options, so you can enjoy your caffeine without the sugar.
Ashley spent years as a two-time Michelin-starred chef before moving into coffee. In 2021, he founded Artisan Coffee Co. Using his chef’s palette and passion for quality, he developed a elementary but amazing coffee business.
How to make mocha?
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There are many different ways and I will explain them all in a moment. However, if you want to make the best mocha on the market, you have two options.
Option number one is technically perfect and my favorite as far as I’m concerned. I used to exploit this recipe when I was a barista, and mine (the decaffeinated version) became such a favorite of one pregnant customer that her partner bought a coffee machine to make it himself.
You need to start with the best quality coffee and chocolate you can find. Good quality coffee is not tough to obtain. If you buy organic, whole grains that are well-suited to your taste preferences, you shouldn’t have a problem. Polly Woodruff, Chief Product Officer at Divine Chocolate says it’s simple to recognize top-quality chocolate. He says: “The secret is to get a glossy, silky shine, a pristine snap, and a velvety, creamy mouthfeel. Real cocoa butter should melt quickly in your mouth.
Polly is the Head of Product at Divine Chocolate. They are co-owners of B Corporation and have been producing chocolate of incredible quality for years. They have won many awards and certificates for their bars.
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First, toasty up stainless steel milk jug filling it with heated water and then emptying it. Then I put a handful (0.7 ounces) of good quality shadowy chocolate into the toasty jug. I exploit Divine’s Bars 70% (at Walmart) because they’re organic, Soil Association certified, and all their chocolate tastes amazing.
Once the chocolate is in the jug, pour in a glass of milk and exploit a good quality milk frother or steam wand to froth the milk. If you are doing this by hand, you need to make sure the milk is moving in a vortex. The toasty milk will melt the chocolate in the bottom of the jug until you have a frothy, shiny, heated chocolate.
Put it on its side and get some espresso from your espresso machine – I recommend Breville’s Bambino Plus (see our review) – or your Moka pot, like this one from Amazon Pour milk into the espresso and you’ll probably have the richest mocha you’ll ever taste.
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If you don’t want your mocha to be a borderline dessert, exploit my alternative mocha recipe. This calls for cocoa or heated chocolate powder instead of melted chocolate. I’m using it again Divine cocoa powder at Walmart for the same reasons as chocolate. Mix three teaspoons with milk to make a paste. Then add a cup of milk and exploit a milk frother or steam wand to froth the cocoa and milk mixture into heated chocolate.
Exploit an espresso machine to make espresso or a moka pot to make espresso. Skim the crema off the top of the espresso before adding the heated chocolate. Although the crema indicates that you have made good coffee, it tastes ashy and bitter.
The Barista Pro may do more than you need for elementary heated chocolates and mochas, but it’s a worthwhile investment. One of his many talents is brewing coffee well (he also froths milk well).
This is one of my favorite coffee makers because it can emulate most of the features of Breville coffee makers, but it doesn’t have the same price.
This compact coffee maker is elementary. It froths amazing milk and makes perfect espresso. When you’re making a mocha, that’s all you need.
This coffee maker is made in Italy, where true coffee comes from. It is simple to place on the stove and you will get a prosperous and sweet espresso.
Moka pots aren’t known for their size, but this one makes enough coffee for ten people. You can count on it for top-quality coffee, and it works on both induction and gas hobs.
Moka pots are traditionally designed for cooking on the stove, but if you travel a lot, this may be a better option. Users say it’s simple to exploit and the coffee tastes great.
Tips and Tricks for Making Mocha
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Many baristas and chefs have their own version of mocha. There are some obvious differences, such as the type of chocolate or cocoa powder used. I tried the mint chocolate (very good), salted chocolate (even better) and orange chocolate (my favorite).
When it’s heated outside and you still want some caffeine, I recommend making yourself some coffee or heated chocolate ice cubes. If you add them to your drink, you can make an iced mocha. It’s like drinking ice cream. I think my obsession with it borders on a problem. I recently started making chilly brew coffee at home and using chilly brew concentrate. It’s smoother and sweeter. The first time I made this combination, I drank five in one day (and didn’t sleep).
You can also exploit decorations. If you have whipped cream and chocolate or caramel sauces, pouring them can be a tasty treat.
If you’re looking for a more filling and nutritious option, you can exploit heated chocolate powder as a variation on the coffee smoothie trend. I really enjoyed it as a post-workout drink. When I added some cocoa powder it was even better.
Frequently asked questions
Is mocha hearty?
This is a broad question and the answer depends on your personal health. Generally speaking, mochas have more sugar, so if you care about your health, replacing your everyday Americano with a mocha won’t do you much good. However, as a snack or as a low-sugar alternative, mocha can be a delicious variety of caffeine kick
What chocolate should I exploit for a mocha?
The store or coffee shop mochas you’re used to have milk chocolate in them. It is sweeter and tastier. It can be combined with almost any type of coffee and balances the acidity level. I recommend shadowy chocolate with Ethiopian beans. It will be really prosperous and slightly bitter, but it won’t mask the flavors of your coffee beyond recognition
Can I add solid chocolate to mocha?
That’s how I make my signature mocha, so absolutely. I recommend melting the solid chocolate in toasty milk, then adding it to the espresso.
Can mocha be made dairy-free or vegan?
If you exploit plant-based milk and dairy-free chocolate (which is often shadowy chocolate), yes, they can be vegan and very, very tasty.
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There is another word for nirvana, moksha. The fact that this transcendental state of happiness sounds like mocha is no coincidence. It’s an amazing drink. If you try it at a coffee shop, it will probably be too sweet. However, if you make it at home, you can adjust the flavors to achieve a stunning mocha experience.
